Smoked Spam Burnt Ends with Grannies Gold Mustard
These Spam burnt ends are pure guilty pleasure BBQ. Crispy edges, sticky glaze, and way more addictive than they have any right to be. Spam is already cooked, so this is all about building flavour, smoke, and texture. Simple ingredients, big payoff. This is a really good recipe for St. Patricks day!
Servings: 4 people
Ingredients
- 2 cans Spam
- 1/2 cup margarine
- 1/2 cup Yonedas Grannies Gold Mustard
Instructions
Prep
Remove Spam from the cans and cut into 1 to 1.25 inch cubes. Try to keep them uniform so they cook evenly.Place the cubes in a large bowl.Pour melted margarine over the Spam and toss to coat.Add Grannies Gold Mustard and gently toss again until everything is evenly coated.Smoking
Preheat your smoker to 250°F.Place the Spam cubes directly on a wire rack or in a perforated pan so smoke can circulate.Smoke uncovered for about 2 hours.About 90 minutes in, gently stir or flip the cubes so all sides get exposed.Cook until the edges are dark, slightly sticky, and caramelized.Finish & Serve
Taste and hit them with a light extra brush or toss of Grannies Gold if you want more punch.Serve hot as an appetizer, slider filling, or straight off the tray standing next to the smoker.
Video
@youneedabbq LILO and stitch burnt ends made with real stitch @SPAM®️ Brand ♬ Aloha, E Komo Mai (Theme Song from Lilo & Stitch: The Series) - Extended Version - Jump5
Notes
Spam Burnt Ends FAQ
1. Is Spam already cooked or does it need to be fully cooked on the smoker?
Spam is fully cooked right out of the can. The smoker step is all about adding smoke, caramelization, and texture, not cooking it through. 2. Why use margarine instead of butter?
Margarine holds up better at smoker temps and gives you great coverage without burning. It also keeps the Spam cubes juicy while helping the mustard glaze stick. 3. Can I use butter if that’s what I have?
You can, but keep the smoker steady at 250°F and avoid hot spots. Butter can brown faster, so keep an eye on it during the last 30 minutes. 4. Do I need to wrap them at any point?
No wrapping required. Leaving them uncovered lets the edges firm up and the glaze tighten. If you want them extra sticky, you can pan them for the last 15 to 20 minutes. 5. What wood works best for Spam burnt ends?
Mild woods like apple or cherry are ideal. Spam takes on smoke quickly, so you do not need anything heavy like hickory or mesquite. 6. How do I know when they are done?
They are done when the edges are darkened, slightly crispy, and the outside feels tacky, not wet. You are looking for texture, not a specific internal temp. 7. Can I make these on a pellet grill?
Absolutely. Pellet grills work great for this recipe. Just run it at 250°F and let the smoke do its thing. 8. Can I prep these ahead of time?
You can cube the Spam and toss it in margarine and Grannies Gold a few hours ahead. Keep it covered in the fridge and put it on the smoker when you are ready. 9. How should I serve Spam burnt ends?
They are perfect as an appetizer, on slider buns, or piled onto loaded fries or nachos. They also disappear straight out of the pan. 10. Are leftovers any good?
If you somehow have leftovers, they reheat well in an air fryer or skillet. They also make a great breakfast addition with eggs the next morning.
Spam is fully cooked right out of the can. The smoker step is all about adding smoke, caramelization, and texture, not cooking it through. 2. Why use margarine instead of butter?
Margarine holds up better at smoker temps and gives you great coverage without burning. It also keeps the Spam cubes juicy while helping the mustard glaze stick. 3. Can I use butter if that’s what I have?
You can, but keep the smoker steady at 250°F and avoid hot spots. Butter can brown faster, so keep an eye on it during the last 30 minutes. 4. Do I need to wrap them at any point?
No wrapping required. Leaving them uncovered lets the edges firm up and the glaze tighten. If you want them extra sticky, you can pan them for the last 15 to 20 minutes. 5. What wood works best for Spam burnt ends?
Mild woods like apple or cherry are ideal. Spam takes on smoke quickly, so you do not need anything heavy like hickory or mesquite. 6. How do I know when they are done?
They are done when the edges are darkened, slightly crispy, and the outside feels tacky, not wet. You are looking for texture, not a specific internal temp. 7. Can I make these on a pellet grill?
Absolutely. Pellet grills work great for this recipe. Just run it at 250°F and let the smoke do its thing. 8. Can I prep these ahead of time?
You can cube the Spam and toss it in margarine and Grannies Gold a few hours ahead. Keep it covered in the fridge and put it on the smoker when you are ready. 9. How should I serve Spam burnt ends?
They are perfect as an appetizer, on slider buns, or piled onto loaded fries or nachos. They also disappear straight out of the pan. 10. Are leftovers any good?
If you somehow have leftovers, they reheat well in an air fryer or skillet. They also make a great breakfast addition with eggs the next morning.
Tried this recipe?Let us know how it was!